Spinach and Mushroom Quesadillas

    (225)
    35 mins

    Tortillas filled with cheddar cheese, portabello mushrooms, and spinach. Cut in fours and serve with guacamole and sour cream. Enjoy!


    212 people made this

    Ingredients
    Serves: 4 

    • 280 g chopped spinach
    • 275 g shredded Cheddar cheese
    • 30 g butter
    • 2 cloves garlic, sliced
    • 2 portobello mushroom caps, sliced
    • 4 (10 inch) flour tortillas
    • 15 ml vegetable oil

    Directions
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Chop the spinach or silverbeet into 2cm strips and steam until it wilts then squeeze out excess moisture. Set aside in a colander.
    2. Sprinkle all the cheese across one side of each tortilla. Place tortillas - cheese side up - under the grill, and grill 5 minutes, or until cheese is melted.
    3. Melt the butter in a frypan over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Place an equal amount of the mixture on the cheese side of each tortilla. Fold tortillas in half over the filling.
    4. Heat oil in a separate frypan over medium heat. Place quesadillas in the frypan one at a time, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.
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    Reviews and ratings
    Global ratings:
    (225)

    Reviews in English (170)

    by
    77

    I got a new quesadilla "grille" at Target for $20 (later getting rid of it...isn't needed. This is Mexican comfort food I think. Get a bunch of 10" flour tortillas since it is hard to say how many you will need. I sauteed portabella and crimini mushrooms with onion and garlic plus a few spices "du jour", also doubled the spinach and used 2% cheese of my choice. Later I did the same thing with chicken and no spinach. These are the same sauteed ingredients of many pasta dishes. The cooker makes 6 triangles from two tortillas and a handful of contents. I packaged up two of the spinach quesadillas with two chicken/vegetable ones in aluminum foil to freeze. A couple minutes in the toaster oven (which I don't own?), or just thawed and it's instant finger food. Dice anything you like, cook it anyway you like, then put it inbetween a couple tortillas (I like flour or whole wheat or spinach or...), and it's either a snack, a meal or party food. How fun is that?  -  30 Jan 2007  (Review from Allrecipes US | Canada)

    by
    51

    These were great! However, you don't need to add oil to the pan to brown them. Just use med-high heat and they should brown just as nicely.  -  31 Jan 2007  (Review from Allrecipes US | Canada)

    by
    45

    Delish. The pat dry part, way important. I've made these twice (on the same day) and got rave reviews. They want to have them for another party. Didn't need oil in the pan; they toasted just from the heat of the pan. Thanks!  -  25 Jun 2006  (Review from Allrecipes US | Canada)

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